Savory Herbed Polenta & Roasted Tomato Bake
A delicious and comforting dish that combines creamy polenta, fresh spinach, and sweet roasted tomatoes, perfect for a healthy meal or side.
Ingredients
Main Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 teaspoon dried herbs (such as thyme or oregano)
- Salt and pepper to taste
- Grated cheese (optional, for topping)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a saucepan, bring the vegetable broth to a boil.
- Gradually whisk in the polenta, reduce the heat, and cook, stirring frequently for about 5-10 minutes until thickened.
- Stir in salt, pepper, and dried herbs.
- In a skillet, heat olive oil over medium heat and sauté the spinach until wilted.
Assembly
- In a baking dish, layer the polenta, sautéed spinach, and roasted cherry tomatoes.
- Top with grated cheese if desired.
Baking
- Bake for 20-25 minutes until heated through and slightly golden on top.
- Serve warm as a main or a side dish.
Notes
This dish is best served warm and pairs well with a green salad or crusty bread. Feel free to use any fresh herbs on hand for extra flavor. Store leftovers in an airtight container for 3-4 days in the refrigerator.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 3gSugar: 5g
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